Father’s Day 16th June.

Booking essential, 5pp deposit.

Doom Bar for Dads. Menu here.

Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome fresh food this side of the river. Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.

Lunch

Served from 12 – 5pm, Wednesday to Saturday.

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

Book

Lunch 13/6/19

2 small plates & 1 side @ 10.

Small plates:

Green pea soup, fresh mint, warm bread 6.
Dressed English asparagus, slow cooked egg, chive butter, walnut picada 6.5
Grilled fillet of mackerel, horseradish crème fraîche, pickled cucumber 6.5
Glazed cabbage and broccoli, toasted peanuts, Korean dressing 5.
Breaded cod nuggets, sriracha, pickled carrot, coriander 6.5
Baked hen’s egg, Forge black pudding, Charlottes, leeks, mustard cream 6.5
Chickpea chips, spiced aubergine, red peppers, yoghurt, marinated olives 5.5
Slow cooked chicken leg fritters, English mustard mayo, pea vinaigrette 7.
North Sea fish cake, creamed spring greens, lemon and parsley 6.5

•••

Big plates:

Beer battered cod, thrice cooked chips, crushed peas, tartare 10.
Heritage potato risotto, spring vegetables, Wensleydale 10.
Garden salad, English asparagus, goat’s cheese, pickles, garlic croutons 10.
Breast of corn-fed chicken, roasted pink firs, chorizo dressing, spring onion 10.
8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 20/26.5

•••

Afters:

Banana cake sundae, pecan caramel, malted ice cream 6.5
Lemon posset, sablé, lemon curd, raspberry sorbet 7.
Hand-made ice cream and sorbet, fruit and nut biscuit 5.5
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Creamed potato / thin cut fries, parmesan, spiced salt / seasonal salad /
buttered Charlottes, parsley, garlic & lemon / broccoli, chilli & almonds

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

Sunday Lunch

Served from 12 – 6pm, Sunday.

A traditional roast, chicken, pork, beef, lamb and a vegetarian option, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

 

Example Sunday Lunch Menu

 

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Dinner

Served from 6pm, Wednesday to Saturday evening.

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

Book

Dinner 15/6/19

Small plates:

White onion soup, rarebit sourdough 7.
Charred fillet of mackerel, pickled cucumber, horseradish crème fraîche 7.
English asparagus, whipped goat’s cheese, walnuts, orange dressing 8.
Black pudding scotch egg, celeriac, apple and cardamom 8.
Seared king scallops, chorizo vinaigrette, Braeburn apple, hazelnuts 9.

•••

Big plates:

Pan fried sea bream, crushed Charlottes, warm tartare sauce, crispy mussels 16.5
Heritage potato risotto, spring vegetables, feta, garden salad 14.
Lamb three ways, spiced aubergine, chickpea chips, yoghurt and mint 18.5
North Sea cod, cured ham, ‘french peas’, pink firs 17.5
8oz rib-eye/fillet, peppercorn sauce – choose your side 20/26.5

•••

Afters:

Lemon posset, sablé, raspberry sorbet, lemon curd 7.5
Banana cake, pecan caramel, malted ice cream 7.
Dark chocolate fondant, vanilla ice cream, honeycomb 7.5
Hand made ice cream and sorbet, fruit and nut biscuit 6.
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Thin cut fries, spiced salt, parmesan / fat cut chips
Korean glazed greens, toasted peanuts / broccoli, chilli and almonds /
buttered Charlottes, parsley, garlic & lemon / creamed potato

 

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

 

What are you waiting for?

For parties of 8 or more, or if you have a special request, please call 0191 908 7621 to book.

All other bookings can be made following the link below:

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The Forge

Send us a message

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Emails are checked up until 5pm on weekdays, if your query is urgent please call the restaurant on 0191 908 7621.